Kaszanka z Cebulą i Jabłkiem (Buckwheat Groats with Onion and Apple)

A rustic and hearty Polish breakfast featuring buckwheat groats sautéed with onions and apples. A savory and slightly sweet dish.

35m4 servings

PEANUT-free

250 cal|7g protein|40g carbs|8g fat|5g fiber

Ingredients

1 cup Buckwheat groats
2 cups Water
1 medium Onion
1 medium Apple
2 tbsp Vegetable oil
0.5 tsp Salt
0.25 tsp Black pepper
1 tsp Marjoram

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Rinse the buckwheat groats under cold water.
2In a saucepan, bring the water to a boil. Add the buckwheat groats and salt, reduce heat to low, cover, and simmer for 15-20 minutes, or until the groats are tender and the water is absorbed.
3While the groats are cooking, dice the onion and apple.
4Heat the vegetable oil in a large skillet over medium heat.
5Add the diced onion and cook until softened, about 5 minutes.
6Add the diced apple and cook until slightly softened, about 3 minutes.
7Add the cooked buckwheat groats to the skillet and stir to combine.
8Season with salt, pepper, and marjoram.
9Cook for another 5 minutes, stirring occasionally, until heated through and slightly browned.
10Serve warm.

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